Thaw foods in the refrigerator or microwave oven or put the package in a watertight plastic bag submerged in cold water, coupled with changing the water every 30 minutes. Changing the water ensures that the food is kept cold, an important factor for slowing bacterial growth that may occur on the outer thawed portions while the inner areas are still thawing.

When microwaving, follow package directions. Leave about 5 centimetres between the food and the inside surface of the microwave oven to allow heat to circulate. Smaller items will defrost more evenly than larger pieces of food. Foods defrosted in the microwave oven should be cooked immediately after thawing.

Do not thaw meat, poultry and fish products on the counter or in the sink without cold water; bacteria can multiply rapidly at room temperature.